Warm Berry Galettes

These little tarts are slightly more challenging than a pie to make, but they look impressive when they’re done. Especially beautiful for summer parties, they really work perfectly for any occasion. Use a large cup or bowl as a stencil for perfectly cut dough.

Ingredients

2-1/3 cups all-purpose flour

4 heaping tablespoons granulated sugar, divided

1 teaspoon salt

Zest and juice of 1 lemon

2/3 cup vegetable shortening

2 to 3 tablespoons water

2 pounds (or scant 1-1/2 pints) strawberries

1 teaspoon vanilla extract

Pinch of salt

A few tablespoons of agave nectar thinned with a splash of water

Instructions

To make the dough, mix together the flour, 2 tablespoons of sugar, salt, and lemon zest in a large bowl. Add the shortening and use a mixer or pastry cutter to incorporate it into the dry ingredients, until the mixture looks crumbly. Slowly add the water while mixing the dough with your hands or a mixer, until a ball forms.

Wrap the ball in parchment paper and refrigerate for at least 30 minutes, until ready to use.

To make the filling, slice or chop the strawberries and place them in a large bowl. Add the remaining sugar, lemon juice, vanilla, salt and toss. Refrigerate until needed.

Preheat the oven to 375 degrees.

To create the galette, remove the dough from the fridge and place it on a lightly floured work surface. Roll the dough out to 1/4-inch thickness. Cut the dough into four 6-inch circles. Place the dough on a baking sheet lined with parchment paper.

Place a quarter of the strawberry filling in the center of each disk, leaving a 1-inch perimeter around the edge. Gently fold up and crimp the edges of the tart crust over the filling. Be sure to close any cracks or holes around the edge. Brush the crust with the agave and water mixture.